Quick Rice Cooker Parmesan Risotto
This Quick Rice Cooker Parmesan Risotto with lots of butter and cheesy, and just a little bit of cream and some shallots, will soon become your favorite recipe!
Servings 4
Calories 568kcal
Equipment
- rice cooker
Ingredients
- 2 tablespoons butter
- 1 large shallot minced
- 1 clove garlic minced
- 4-¼ cups beef or chicken stock
- 2 cups Arborio rice
- 2 tablespoons half and half
- 1 tablespoon butter
- 1 cup freshly grated Parmesan cheese plus some shaved for garnishing
- parsley to garnish optional
- salt and black pepper to taste
Instructions
- Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until tender. (It will seem like a lot of butter, until you add the rice). Add the rice and cook 5 minutes to coat all the rice with the butter.2 tablespoons butter, 1 large shallot, 1 clove garlic, 2 cups Arborio rice
- Transfer the mixture to the rice cooker pot. Add the stock, salt, pepper and stir to combine. Close the rice cooker and select the QUICK RICE setting, which will cook for 35 minutes.4-¼ cups beef or chicken stock, salt and black pepper
- When the rice cooker switches to warm, add butter, half and half and Parmesan and stir to combine. Garnish with additional Parmesan and parsley, if desired.2 tablespoons half and half, 1 tablespoon butter, 1 cup freshly grated Parmesan cheese, parsley to garnish
Nutrition
Calories: 568kcal | Carbohydrates: 84g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 566mg | Potassium: 193mg | Fiber: 3g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 307mg | Iron: 5mg